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Kentucky Common Ale

Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roger
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Tuesday July 7th 2015

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

25.8

SRM (morey):

15.5

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	American - Pale 6-Row6.5 lb Pale 6-Row	35	1.8	62.3%
3.50 lb	Flaked Corn3.5 lb Flaked Corn	40	0.5	33.5%
4 oz	American - Black Malt4 oz Black Malt - (late boil kettle addition)	28	500	2.4%
3 oz	United Kingdom - Crystal 70L3 oz Crystal 70L - (late boil kettle addition)	34	70	1.8%
10.44 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Vanguard0.5 oz Vanguard Hops	Pellet	5	Boil	60 min	10.36	25%
0.50 oz	Vanguard0.5 oz Vanguard Hops	Pellet	5	Boil	30 min	7.96	25%
1 oz	Vanguard1 oz Vanguard Hops	Pellet	5	Boil	10 min	7.51	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Vanguard (Pellet)		25.83	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	Single infusion mash	Infusion	160 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Phosphoric acid	Water Agt	Mash	1 hr.
2 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Mash	10 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.35 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
I'm using RO water. Ion and acid additions are as follows: Phosphoric acid (10%): 1 tsp in mash. Epsom Salt: 6.5 grams/1.4 tsp in mash. Calcium Chloride: 8 grams/1.8 tsp in mash. Gypsum: 3 grams/0.8 tsp in mash. Baking Soda: 4 grams/.8 tsp in mash.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

1,047

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Brews

Public: Yup, Shared
Last Updated: 2021-08-10 16:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Kentucky Common Ale

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